In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

In a large mixing bowl, combine the diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.

In a small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and pepper.

Once the quinoa has cooled, add it to the mixing bowl with the vegetables. Pour the dressing over the salad and gently toss to combine.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.